Peach and Apricot Pie

Ingredients

• Turbinado sugar (2 tablespoons (for topping))
• Egg (1, beaten (for egg wash))
• Vanilla extract (1 teaspoon)
• Cinnamon (1 teaspoon)
• Lemon juice (1 tablespoon)
• Cornstarch (2 tablespoons)
• Granulated sugar (1/2 cup)
• Apricots (2 cups, pitted and sliced)
• Peaches (3 cups, pitted and sliced)
• Pie crust (2 (9-inch) crusts, homemade or store-bought)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out one of the pie crusts and place it in a 9-inch pie dish, ensuring it fits snugly against the bottom and sides.
3. In a large mixing bowl, combine the sliced peaches, sliced apricots, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix gently until the fruit is well-coated and the ingredients are evenly distributed.
4. Pour the fruit mixture into the prepared pie crust, spreading it evenly.
5. Roll out the second pie crust and carefully place it over the fruit filling. Trim any excess crust, then crimp the edges to seal the pie securely.
6. Brush the top crust with the beaten egg for a shiny finish, then sprinkle with turbinado sugar for a delightful crunch.
7. Cut a few slits in the top crust to create vents for steam to escape during baking.
8. Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
9. Once baked, remove the pie from the oven and allow it to cool for at least 1 hour before serving to let the filling set.
10. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.